Pumpkin Coffee Cake – Recipe Girl

Pumpkin Coffee Cake - Recipe Girl

This Pumpkin Coffee Cake recipe combines classic coffee cake with a layer of pumpkin filling topped with a layer of cinnamon streusel. The fall season is the season of all things pumpkin! This pumpkin coffee cake has great pumpkin flavor, and it might just become a new favorite cake in your house.

slice of pumpkin coffee cake on a plate

Grab the pumpkin spice lattes or a hot cup of coffee and bake this easy pumpkin coffee cake recipe this pumpkin season! It’s a coffee cake with a pumpkin pie filling in the middle and a buttery streusel on top.

What makes it different is that pumpkin filling in the middle. The cake itself doesn’t have any pumpkin in it at all. It’s just adorned with that pumpkin layer in the middle. That means you get a delicious classic coffee cake with a layer of pumpkin pie baked into this middle. It’s fantastic!

ingredients displayed for making pumpkin coffee cake

Ingredients needed to make Pumpkin Streusel Coffee Cake:

  • light brown sugar
  • butter, at room temperature
  • ground cinnamon and pumpkin pie spice
  • chopped pecans or walnuts
  • white sugar
  • vanilla extract
  • large eggs
  • all purpose flour
  • baking powder and baking soda
  • sour cream
  • unsweetened pumpkin puree

oven photos showing how to make pumpkin coffee cake

How to make the best Pumpkin Coffee Cake:

The complete, printable recipe is at the end of this post.

MAKE THE STREUSEL TOPPING:

Mix the topping ingredients together with fork or hands until crumbly. Set aside.

MAKE THE COFFEE CAKE:

Preheat the oven to 325°F. Spray a 9×13-inch pan with nonstick spray.

Use an electric mixer to cream together the butter, sugar and vanilla in a large bowl; add eggs and beat well. In a separate mixing bowl, whisk together flour, baking powder, and baking soda. Mix the dry ingredients into the wet ingredients half at a time, alternating with half of the sour cream. In another medium bowl, combine the pumpkin puree, egg, ⅓ cup sugar, and pie spice. Keep separate.

Spoon half of the batter mixture into the prepared baking pan. Sprinkle half of the streusel topping over the batter. Spread the pumpkin mixture over the streusel. Carefully spread the remaining batter over the pumpkin mixture. Sprinkle remaining crumb topping on top of the batter.

Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Set on a wire rack, and let the cake cool before serving.

This cake turns out a moist cake with great pumpkin spice flavor. The best part is the crunchy streusel on top and the pumpkin layer in the middle! It’s the perfect fall dessert, and it’s full of fall spices.

Can I add a simple glaze to the coffee cake?

This pumpkin coffee cake recipe has a simple streusel baked on top. Don’t skip that part because the streusel is amazing. You might want to add a super simple glaze to drizzle on top of the streusel. It just makes it look pretty, and it adds an extra delicious element to the coffee cake.

How to make an easy vanilla glaze:

Having this recipe on hand is great because glaze is terrific drizzled onto cakes, muffins, donuts and pastries. Sift 2 cups of powdered sugar into a medium bowl. Add 1/4 cup (4 tablespoons) of melted butter, 2 tablespoons of milk and 1 1/2 teaspoons of vanilla extract. Stir the mixture to combine, and then use an electric mixer to mix and make everything smooth and creamy. Add more milk, as needed, if the glaze it too thick. Drizzle the glaze over the coffee cake or over individual servings. Leftover glaze can be store in a covered container in the refrigerator for up to one week.

spatula lifting slice of coffee cake out of pan

Can you use Homemade Pumpkin Puree for this recipe?

Yes! Make your own pumpkin puree, and add it to the recipe in place of the canned pumpkin.

How to make homemade pumpkin puree:

Look for small baking pumpkins. They’re usually labeled as sugar pumpkins or pie pumpkins. Don’t use a big pumpkin that’s meant for decorating. That’s not the same! Cut the pumpkin in half, and scoop out all of the seeds and stringy flesh. Discard all of that. Place the pumpkin halves cut-side-down on a parchment paper lined baking sheet. Bake at 400 degrees for 45 to 60 minutes (until the pumpkin flesh is very tender). Then scoop out the flesh, and add it to a food processor. Process the flesh until it’s very smooth. And that’s it. Then you’ll have some homemade pumpkin puree that can be used in all kinds of things like my best pumpkin bread recipe and Classic Pumpkin Pie.

pumpkin coffee cake with slices taken out

If you’re looking for a great breakfast cake or something to serve for an afternoon snack, this might just be the perfect treat. I’m going to call the cinnamon streusel topping the star of the show. It’s quite delicious with warm spices. This is a favorite coffee cake recipe for sure.

How to store leftovers of coffee cake:

For the best results, keep leftovers of coffee cake in an airtight container. You can also cover it tightly with plastic wrap. Finish leftovers within a few days.

slice of pumpkin coffee cake on a plate with coffee drinks in the background

Grab a bite of pumpkin coffee cake and a cup of hot coffee and enjoy!

The Best Pumpkin Recipes:

Pumpkin Coffee Cake

It’s like pumpkin pie tucked into the middle of coffee cake!

Recipe Details

Prep Time: 20 mins

Cook Time: 50 mins

Total Time: 1 hr 10 mins

Race: Breakfast

Kitchen: American

Keyword: coffee cake, pumpkin

Services: 12 servings

calories: 468calories

Ingredients

STREUSEL TOPPING

  • 1 cup packed light brown sugar
  • cup butter, slightly softened
  • 2 teaspoons ground cinnamon
  • 1 cup chopped pecans or walnuts, optional

CAKE

  • ½ cup butter, at room temperature
  • ¾ cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 3 wide eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • One 16 ounce can unsweetened pumpkin puree
  • 1 wide eggs, slightly beaten
  • cup granulated white sugar
  • 1 teaspoon pumpkin pie spice

Instructions

COFFEE CAKE

  • Preheat the oven to 325°F. Spray a 9×13-inch pan with nonstick spray.

  • Use an electric mixer to cream together the butter, sugar and vanilla in a large bowl; add eggs and beat well.

  • In a separate bowl, whisk together flour, baking powder, and baking soda. Mix dry ingredients into the butter mixture half at a time, alternating with half of the sour cream.

  • In another bowl, combine the pumpkin puree, egg, ⅓ cup sugar, and pie spice. Keep separate.

  • Spoon half of the batter mixture into the prepared pan. Sprinkle half of the streusel topping over the batter. Spread the pumpkin mixture over the streusel. Carefully spread the remaining batter over the pumpkin mixture. Sprinkle remaining streusel on top.

  • Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean.

Nutrition

Serving: 1serving, calories: 468calories, Carbohydrates: 58g, protein: 6g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 220mg, Potassium: 216mg, fiber: 3g, Sugar: 38g, Vitamin A: 6493UI, Vitamin C: 2mg, Calcium: 91mg, Iron: 2mg

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